Quick pan pork with lentils and honey
lean pork fillet
500 g, cut into 1cm-thick slices
1 medium, thinly sliced
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can) brown variety
salt reduced chicken stock
⅔ cup(s), (160ml)
baby spinach leaves
- Heat 1 tsp olive oil in a large non-stick frying pan over high heat. Cook pork fillets for 1-2 minutes each side or until cooked to your liking. Transfer to a plate, cover.
- Add 1 tsp olive oil and onion, to the pan and cook, stirring, for 3-4 minutes or until softened. Add Moroccan seasoning and cook stirring for 30 seconds or until fragrant. Add lentils, chicken stock and honey. Bring to the boil. Reduce heat and simmer until the liquid has reduced by half.
- Add baby spinach leaves and stir until just wilted. Season and toss to combine.